Caramelized onions, sautéed mushrooms & garlic, fresh rosemary & thyme, on a bed of puff pastry covered with melted Gruyère cheese. This recipe is absolutely delicious when eaten hot and fresh out of the oven and can be enjoyed as a lighter meal or served as an appetizer.
When I was a kid, I wouldn’t touch mushrooms. Mom would try to sneak them in my spaghetti or chop them up super fine in a casserole. I knew every one of her tricks, and I turned my nose up every time. I’m not really sure what changed other than maybe I liked mushrooms all along and was just trying to prove a point when I was younger…ha! I do know I LOVE them now, especially so when they’re paired with buttery, caramelized onions and hot, melted cheese. YUM!!!
Here’s the lowdown on caramelized onions. They make nearly every savory recipe a lot more “fancy schmancy,” but there’s nothing fancy about making them. Plus, you can make them ahead of time and refrigerate them, making food prep at recipe “go-time” that much quicker.
Pro tip: During the holidays, I like to make a big batch of caramelized onions to have on hand so I can just measure out what is needed for each recipe. Try this next time you have some serious cooking to do!
Another thing I love about this recipe is the fresh herbs. If you’ve learned anything about me so far, it’s that I use fresh herbs in nearly everything I make, and for this recipe, the rosemary and thyme takes this puff pastry treat to a whole “notha” level. Seriously, try it. It’s delicious!
2 tablespoons butter
1 small onion, diced
1 tablespoon fresh thyme leaves
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon minced garlic
14 oz sliced baby portobello mushrooms
1 tablespoon balsamic vinegar
salt and pepper to taste
6 ounces of shredded Gruyere cheese
1 sheet puff pastry, thawed
1 egg for brushing the edges
Preheat the oven to 375 degrees.
Heat butter in a nonstick skilled over medium heat. Once sizzling, add onions, rosemary and thyme to skillet and cook until they’re beginning to brown.
Add minced garlic to skillet with onions and herbs and cook for another minute or two; transfer to a plate or bowl to cool.
Then, add mushrooms to skillet and cook without stirring for 1-2 minutes. Add balsamic vinegar and cook until mushrooms have reduced their volume by half and liquid is evaporated. Let the mushrooms brown a little.
Transfer to dish with onions and herbs and let cool.
Assembly and baking:
Use a sharp knife to slightly score the puff pastry along all four sides of the dough (leaving about a 1-inch border), careful not to cut all the way through the dough. Transfer the pastry onto a baking sheet lined with parchment paper. Prick the dough (leaving 1-inch border untouched) with a fork.
Sprinkle cheese in an even layer over the dough.
Top with cooled mushrooms, onions and herbs.
Brush egg on the edges of the pastry. Prick the center of the dough with a fork a couple times more (not the edges). This step is important to not miss.
Bake for 25 minutes or until golden and flaky.
Enjoy every bite!